Instructions

1. First make the pea pesto: heat the oil and garlic in a frying pan and stir until it’s translucent, then add the peas and put a lid on. Turn down the heat and cook for 3-5 minutes until the peas are tender. Turn off the heat, let it cool, then add the lemon juice & zest, the vegan pesto and purée it with a stick blender until you get a coarse paste. Set aside.
2. Cook the pasta according to the packet instructions, then drain. Put the paste back into the pan, toss with the pea pesto and put a lid on to keep warm.
3. Meanwhile, finely chop the carrots, garlic, pepper and spring onions.
4. Heat a Tbsp of olive oil in a large pan, then add the carrots and peppers, put a lid on, and gently sauté over low heat for 10 minutes or so, until the veggies are tender.
5. Add the garlic and cook for another minute.
6. Add the green peas and a splash of the pasta’s cooking water, put the lid back on and cook for another 3-5 minutes.
7. Add the chopped spring onions and your chosen herb, then combine. Season with salt &pepper and lemon juice.
8. Add the pesto pasta to the sautéed vegetables and warm through in the pan by tossing everything together gently.
9. Serve immediately with grated (vegan) Parmesan or basil leaves.